Dinner 2020

[Duvel]

Returning from the Bavarian alps a quick stop-over in Munich: after enjoying the city center at fantastic weather ...

 

 

... and entertaining the little one for a full day in the truly excellent Deutsches Museum, finally dinner in a classic beer garden just next to our accommodation.
 

Pork roast, Knödel, cabbage salad. The crackling was pure food porn ...

 

 

 

My wife had a Schnitzel, which didn’t disappoint either.
 

 

Little one decided that a „Maß“ (one litre) of beer is too much for him, so after each sip (by me) he checked if he could lift the glass. At ~0.2 L he finally succeeded and was content for the rest of the evening ...

 

[liuzhou]

Cultural mayhem perhaps, but a satisfactory dinner. Black cod with ponzu. Shanghai bok choy with garlic. Couscous. A second cod steak was consumed.

 

 

[Shelby]

Grilled both venison and beef steaks--Ronnie couldn't decide which he wanted, so he had both.  Along with tomatoes of course lol.

 

 

 

While the grill was going I had him do a chicken breast so we could have another fattoush salad and vegetable soup.

 

 

 

 

[weinoo]

20 hours ago, JoNorvelleWalker said:

 

Arborio should have worked fine.

 

I slice my chorizo and then soak it in cold water for a while.

 

 

The absorption rates are a little different for bomba vs. arborio. And if chorizo has no place in paella (according to traditionalists, though I always use it), imagine the neuroses when they hear soppressata!

 

17 hours ago, Norm Matthews said:

I came across a video of Jaques Pepin making soup from whatever he found in the refrigerator and he mentioned that he didn't throw away the chicken skins.  He crisped them up in the oven.  He didn't give any details on how he did it, he just had some that he broke up and added to the soup, like crackers.  

 

 

I love Jacques' videos, and have been playing around with making a bunch of the recipes shared via those videos. Some of them are pretty simplistic, such as the onion sandwich (a Beard favorite) and radish sandwich (a Pepin favorite), but if it helps people not to be scared of their kitchens, I'm all for it.

@Norm Matthews - I thought he did show how he crisped the skin in one of the videos? In any event, I found this...

 

Quote

If using the chicken skin, preheat oven to 400˚F. If raw, season with salt. Roast until crisp and browned, 5 to 10 minutes if leftover or 20 to 25 minutes if raw. 

 

Lately, I've been waiting until the last minute to decide what to make for dinner. There was a whole chicken in the fridge, but didn't want to roast it, so I decided to do Jacques' most recent video, where he made a sort of chicken stew with whole legs. He cuts the legs into 2 pieces, and removes the skin. I butchered the chicken, and used both legs, wings, and the chef's treat - the neck; removing the skin from the drumstick and thigh. I also boned out the breast for another meal, and had that skin as well - all the skin, salted, went into the CSO at 400℉, for about 25 minutes, while I worked on the stew...

 

 

I cannot tell a lie; I gussied up the stew a little, and didn't use yams. Instead, I had a few farmer's market potatoes, and added 2 carrots, 2 ribs of celery, a leek, bay leaves and saffron, cause why not? And you know what...

 

 

It was pretty darn good - and the crispy chicken skin garnish sent it over the top!

Edited August 10, 2020 by weinoo (log)

[kayb]

I've had good luck with "pre-cooked" chicken skin by putting it on a parchment lined baking sheet, putting parchment on top, and topping with another baking sheet. 400 for 10 minutes.

 

[scamhi]

Chicken marsala and a hand carried home gift from a winemaker in Mendoza, Argentina (in February 2020)

[Katie Meadow]

Wow, @Bernie, you're something of a killjoy. Civilizations lived and died on the altar of corn.

 

Every summer I feel compelled to sing the praises of fresh sweet corn. I have three favorite ways to eat corn. One is on the cob, simply with butter and salt. Another is to scrape off the kernels and sauté them in lots of butter @weinoo style. I like to add a little chopped tomato, roasted green chile, cilantro, and variations thereof. When corn is less than stellar I like to make corn fritters, although the sweeter the corn the better everything is. 

 

Another more ambitious favorite is a mix of sautéed corn with additions as above and sautéed mushrooms with garlic. I love it for a vegetarian quesadilla. Works on flour or corn tortillas and is very nice with a little Oaxaca melty cheese. With a Bloody Mary that's dinner. 

[Paul Bacino]

Local Shoulder Bacon/ Pink Lady Tomatoes/ Dukes/ Daves Power Bread/ Romaine

 

[Paul Bacino]

Triple Corn Delight--  Amy's Gold/White Cadillac/Bi-Color

 

[liamsaunt]

Roasted cherry tomato tart, ratatouille, and grilled pork chops

 

 

 

[weinoo]

I'd really like to try that White Cadillac, @Paul Bacino.

[mgaretz]

Chicken parm, minus the parm.  Chicken tenders, breaded with panko and herbs, cooked in the BSOA on air-fry.  Topped with still leftover red sauce.  Served with steamed yellow squash.

 

[heidih]

1 hour ago, Paul Bacino said:

Triple Corn Delight--  Amy's Gold/White Cadillac/Bi-Color

 

 

Keep the meat - I want that corn!

[TicTac]

7 hours ago, Duvel said:

 

Little one decided that a „Maß“ (one litre) of beer is too much for him, so after each sip (by me) he checked if he could lift the glass. At ~0.2 L he finally succeeded and was content for the rest of the evening ...

 

 

 

Bet he slept well that evening!

 

 

[heidih]

11 minutes ago, TicTac said:

 

 

Bet he slept well that evening!

 

 

At that age and quantity it is like when my sister gave her kids Benadryl on international flights. Just levels the playing field. 

[TicTac]

Grilled lobster tails with fresh garlic chive/parsley butter.  Lobster meat, fresh local corn, wild shrooms, garlic scapes - corn/lobster/wine reduction

[Duvel]

24 minutes ago, TicTac said:

 

 

Bet he slept well that evening!

 

 

He sleeps very well every night. This is our first „active“ holiday with him - hiking, cycling, swimming ... he is up und running until 21.30h and then sleeps until 9.00h, regardless of noise, sunshine or the promise of sausages for breakfast.

And no, he didn’t get beer. I bought him an alcohol-free Weizenbier at the Hofbräuhaus, because I had my first taste of beer in Munich as well (alcoholfree of course). He didn‘t like it - neither did I then - and it‘ll probably keep him until age 19, just like his father ...

 

(I caught up since then)

[Toliver]

On 8/8/2020 at 5:22 AM, weinoo said:

For @liuzhou !

I often take delicious sweet corn off the cob, and sauté it in butter, with some scallions and chives thrown in. If it's good enough for Jacques, it's good enough for me.

 

I was a little taken aback when I saw Jacques toss the corn cobs into the trash.

I half-expected him to say to save the cobs for corn stock.

Guess he needs to read eGullet more.

[robirdstx]

 

Beef Ribeye, Sautéed Mushroom and Onion Quesadillas with Sour Cream, Guacamole and Spicy Black Beans

 

Edited August 11, 2020 by robirdstx (log)

[Franci]

Pizza night. My husband just like my no sauce pizza, best with salumi. Kids pizza got a bit too dark for my liking. Problem sometimes when I am multitasking 😁

 

 

Edited August 11, 2020 by Franci (log)

[Kim Shook]

@gfweb – nice texture on your pulled pork.  And pretty slick work on that flat iron and potato picture!

 

@TdeV – those beans and potatoes looks SO good!  Do you do them separately and put them together to serve or cook them together.  If together, when do you add the potatoes?

 

@shain – beautiful, beautiful pizzas.  The bottom of the crust is just perfection.

 

@pastameshugana – I’m glad you waited to take a picture because I love your plates.  Those were the dishes that my paternal grandmother had and I love seeing them.

 

@robirdstx – that is one gorgeous steak!  I daren’t let Mr. Kim see that picture!

 

@Duvel – here’s hoping that we get to go to Germany once in our lives.  I will be eating EVERYTHING! 

 

Friday night dinner was all the goodies I brought home from a trip to Wegman’s set out on the counter:

 

 

This is one of our very favorite cheeses:

It is like a marriage of bleu and Brie. 

 

My plate:

 

Saturday dinner started again with Ruhlman’s Lemon Drops:

 

Tried a recipe I found for Melting Potatoes. After the first turn:

 

Done:

They look a bit burnt, but truly are NOT.  They were lovely.  You basically roast them in butter for 30 minutes, then add chicken stock and garlic and roast for another 15 minutes.  They absorb the stock and garlic and get very tender and tasty.  They don’t stay as crisp as they are before you add the stock, but still taste fantastic.  I might try them sometime without the stock. 

 

Salad with “Greek” dressing:

 

Plate:

Monkfish with miso/mustard sauce, Melting Potatoes, marinated cucumbers, and Hanover tomatoes.  I had never cooked monkfish before.  I used my recipe for Scallops with the same sauce and just subbed monkfish for the scallops.  It was amazing.  Much better than it looks like in the picture.  And, with the monkfish being under $7 for two large pieces, incredibly affordable. 

 

Last night we stopped on the way home from my MIL’s and picked up dinner from one of our favorite Greek restaurants.  It is actually owned by a Lebanese family.  I was told once by the Lebanese owner of a café in a building that I used to work in that all the best Greek restaurants in Richmond were Lebanese owned.  And, with one exception, he seems to be right.  Their incomparable bread and salads – a Caesar and a Greek:

 

Appetizer platter:

Tomatoes, cukes, kalamata olives, feta, tiropita, spanakopita, pita wedges, dolmades, hummus, and tzatziki.  Mr. Kim had the Chef Micheal (stet):

Basically, baked spaghetti with all the meats.  Possibly the best, most tender and flavorful meatballs I’ve ever had.  I had chicken fettuccini Alfredo:

I’ve been craving this for a couple of weeks.  Mr. Kim’s been laughing at me because I’ve never, ever ordered this at a restaurant and never made it from scratch at home.  But suddenly, I was dying for it.  Very, very good! 

[pastameshugana]

@liamsaunt your ratatouille and pork chops look absolutely incredible! Is that a compound butter?

 

Monday is my 'down' day - I'm a pastor so the weekend is my heaviest work load. The kitchen is a nice retreat for me. While making iced tea this morning I saw we still had some fresh roasted green chillies in the fridge, and decided to take a stab at baking some green chili cheddar bread. The flavor was incredible, great chew and everything. Just some drama with a strange cavity I posted about over here in the baking forum.

 

My wife got inspired by the bread (there's nothing like cutting open a fresh loaf and having the first slice when the kids aren't around!) and decided to make a spanish inspired meat loaf, with a red chili glaze. I smoked it for her for 3 hours with hickory pellets and we had our oldest son and his wife (and baby on the way) over. We feel a duty to nourish our future grandchild!

 

[heidih]

Feeding people who enjoy your cooking is one of the most rewarding things

[BKEats]

Dinner tonight was a quick affair... Made a simple marinate for oyster, portobello mushrooms and tofu.. It was something like fermented black beans, sweet soy, sugar, chile oil.... I made a peanut sauce... heated up some rice noodles, grilled the tofu and nushrooms.. served with a few lettuces, water chestnuts, some potatoes, some cashews, raw ginger, chile, mint, thai  basil, globe basil and peanut sauce, 

 

 

 

Boom easy

 

 

The last couple of mornings, I have been making pozole.. A simple broth with a few types of dried red chile, some garlic, cumin, onion, lime, I added kombu and msg as well... I took the hominy dried and cooked a large batch for a couple of hours... Added the hominy to the broth... I also made tostadas and on top I had refried beans that I made with avocado leaves ciilantro,, garlic, cumin, parpika,, mexican oregano, a few other things.  Topped with shredded cabbage and seranos that were tossed with lime and cumin.  

 

seriously freaking good:

 

I also topped with a little coconut pro biotic. 

 

 

the next day i added corn to the hominy 

 

 

Second day soup is always better:

 

 

The boy got a waffle and ice cream:

 

 

 

 

 

 

 

 

 

[heidih]

@BKEats Yo dude - forgot the radishes for the posole  Though sounds wonderful. One of my favorite articles from Patricia Quintana https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html

Edited August 11, 2020 by heidih (log)